Saveur: The New Comfort Food - Home Cooking from Around the World
James Oseland
Language: English
Pages: 256
ISBN: 0811878015
Format: PDF / Kindle (mobi) / ePub
From the pages of Saveur magazine, one of the world's premier food publications, comes a celebration of the enormous range of regional American and international dishes that have shaped the classic comfort foods of today. A steaming bowl of udon noodles, a bubbling serving of macaroni and cheese, a hearty helping of huevos rancheros, a perfectly browned grilled cheese sandwichthese are just some of the 100 mouthwatering recipes in this extraordinary volume that highlights the pleasures of comfort food in all its diversity. Brimming with more than 200 stunning photographs and memorable sidebars that present the people, ingredients, and techniques involved in the recipes, Saveur The New Comfort Food is an unforgettable journey behind the scenes of our favorite heartwarming dishes.
product as “Tampico Dust” but later changed the name to Gebhardt’s Eagle Chili Powder, as it is still called today. Thai Hot and Sour Shrimp Soup Tom Yum Goong Fragrant with lime juice and lemongrass, this hot and sour soup is served throughout Thailand, with subtle regional variations in heat, sweetness, and pungency. Pictured are Wai Smitaman and his wife, Kiew Krislas, a home cook in southern Thailand who provided the recipe upon which this one was based. 3 large stalks fresh
of the sea, no matter how far from it we happen to be. New Orleans–Style BBQ Shrimp Despite the name, these shrimp are cooked in a skillet, not on a grill; “barbecue,” in this case, refers to the sweet-hot sauce served with them. Tory McPhail, the chef at the legendary New Orleans restaurant Commander’s Palace, serves this house specialty with plenty of crusty bread for mopping up that mouthwatering sauce. 16 jumbo shrimp, peeled and deveined, tails left on 2 tbsp. Creole or Cajun
with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes. 3. Put 1 cake layer on a cake plate; spread one-quarter of the frosting on top. Set another layer on top and repeat with frosting. Set remaining layer on top, and frost top and sides with the remaining frosting. Press pecans into the sides of the cake. Chill for 2 hours to set frosting, if you like. Ice Cream with Butterscotch Sauce Cooking butter with sugar causes its milk
tableside in a molcajete, or mortar. 3 tbsp. minced fresh cilantro leaves 2 tbsp. minced white onion 2 tsp. minced jalapeño 1 tsp. kosher salt, plus more to taste 3 medium-ripe Hass avocados (about 1½ lbs.) 3 tbsp. chopped, seeded tomato Tortilla chips, for serving Serves 4 1. In a mortar, using a pestle, pulverize 1 tbsp. cilantro, 1 tbsp. onions, jalapeño, and 1 tsp. salt to a paste. (Alternatively, on a cutting board, finely chop and scrape the ingredients into a paste and transfer
by heating it with herbs, spices, and other aromatics. Using whole cinnamon sticks, rather than powder, leads to a gentler extraction of the oils, and a softer flavor. Other whole spices, such as cardamom, nutmeg, and mace, will work just as well in this recipe. Holiday Cheer In northern Europe, mulled wine announces the arrival of the Christmas season. Vendors at winter markets that pop up throughout the region sell steaming mugs of it, while home cooks brew bubbling pots bound for the